Other Side of the River
Spinach and Beet Salad
There aren’t many salads that my littlest enjoys eating. Being the third kid, he was given the most sweets and freedom in eating junk. But this salad is his favorite!
Start with a bed of greens. I usually use spinach. In this case I had some beet greens to use up so I threw those in there as well.
Add beets. I boil the beets until tender, let them cool, and cut them into chunks before layering them onto the salad. I have also used canned beets and that is equally as yummy.
Add some canned chick peas. I don’t ever use a whole can on my salad. I put the remaining chick peas in a Tupperware in the fridge and find other uses for them later in the week.
You must remember the black olives! I think this is my littlest’s favorite part of the salad. I usually add thinly sliced red onions but forgot this time.
Typically I just add goat cheese and that is the end of the salad. This time, I had some tiny blocks of cheese to use up and an extra green pepper that had been hanging out in the fridge for awhile.
If any of our bread, especially the ends, don’t get eaten in time, I put them in the freezer to use for French toast bake or croutons. I decided to quickly make a batch of croutons from the frozen bread left in our freezer. When I make croutons, I break the bread into pieces, toss with oil and an Italian blend seasoning, and bake at 350 degrees for 10 minutes.
I don’t toss my salads with any dressing because everyone has different tastes. Depending on the flavor of the beets, sometimes this salad doesn't even need dressing.